Description
A hearty and nutritious Italian vegetable soup packed with fresh garden vegetables and aromatic herbs.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, cubed
- 1 red bell pepper, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) crushed tomatoes, with liquid
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 cups baby kale
- 1 tablespoon fresh basil, chopped (for garnish)
- Grated Pecorino cheese (optional, for serving)
Instructions
- Warm the olive oil in a large soup pot over medium heat.
- Add the chopped onion and sauté for about 4-5 minutes until translucent.
- Introduce the minced garlic and cook for an additional minute.
- Add the chopped carrots and celery, cooking for about 6 minutes.
- Mix in the cubed zucchini, red bell pepper, and green beans, cooking for another 5 minutes.
- Pour in the crushed tomatoes and vegetable stock, then add thyme, rosemary, salt, and pepper.
- Bring the mixture to a vigorous boil.
- Lower the heat to a gentle simmer and cook for 25-30 minutes until vegetables are tender.
- Fold in the baby kale and let it wilt for 2-3 minutes.
- Adjust seasoning and serve, garnished with fresh basil and grated Pecorino cheese if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add or substitute any seasonal vegetables you have on hand.
- For a heartier version, add cooked pasta or beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg